Cauliflower Salad

• 1 cauliflower, about 1 pound
• 1/4 cup milk
• Salt to taste
• 1 hard-boiled egg, peeled, at room temperature
• 2 teaspoons Dijon-style mustard
• 2 tablespoons red-wine vinegar
• 6 tablespoons olive oil
• Freshly ground pepper to taste
• 2 tablespoons chopped parsley

1. Trim off the leaves of the cauliflower and cut away its core.
2. Put the cauliflower in a saucepan with water to barely cover, milk and salt.
3. Bring to a boil and simmer 15 minutes or until tender but not mushy.
4. Do not overcook.
5. Drain and let cool.
6. Do not chill.
7. Put the egg through a fine sieve into a mixing bowl.
8. Add the mustard and vinegar.
9. Gradually add the oil, beating briskly with a wire whisk.
10. Add salt, pepper and parsley.
11. Spoon the sauce over the cauliflower and serve.

cauliflower, milk, salt, egg, mustard, redwine vinegar, olive oil, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/11979 (may not work)